Simple Air Fried Portobello Mushrooms

Portobello Mushrooms that are Air Fried are a simple, quick main course or side dish. Brushed with olive oil, balsamic vinegar and soy sauce, the end result is a tangy, slightly sweet and salty combo that can be served as a side dish to steak or fish dishes or as an vegan entree.

Air Fry for 10 minutes total at 350 degrees F / 180 degrees C. Scroll down to see what other ways these Mushrooms can be prepared and how they can be stuffed!

Ingredients

• Portobello Mushrooms: fresh, preferably organic.
• Balsamic vinegar.
• Soy sauce: low sodium is a good option.
• Olive oil.
• Parsley.
• Black pepper: (optional, not shown).

Instructions how to make Simple Air Fried Portobello Mushrooms.

Preparing the Portobello Mushrooms always includes the three steps below:

The gills of Portobello Mushrooms should be removed. Mushroom gills are delicate and will most likely collapse and break apart when cooked and sliced. This can potentially make the overall presentation of the final dish a little lack luster, with gill flecks speckled all over the Mushrooms. Also, Mushroom gills can be dirt traps. Removing them is easy and will provide space if you want to stuff them. Scroll down to see delicious stuffed Portobello Mushroom ideas!

Do you have to scrape the gills out of Portobello Mushrooms? No, they are completely edible. However if using Portobello Mushrooms as an ingredient in sauces or stews, please know the gills will darken them.

Clean Mushrooms using a special Mushroom brush or similar soft brush. The goal is to sweep away loose dirt and soil. Do not use water, Mushrooms are porous and so they absorb water. They will become too water logged to Air Fry.

Flexibility

Use large cremini or large button Mushrooms to substitute for Portobello Mushrooms. These Mushrooms need to be cleaned, but because they are smaller more tender than Portobello Mushrooms, their gills do not need to be removed.

Any type of high temperature oil can be used, such as avocado.

I chose balsamic vinegar and soy sauce to brush over the Mushrooms in this recipe, but you can use any type of flavoring that sounds appealing such as a marinade, savory sauce or glaze.

Smoked Portobello Mushrooms are another delicious way to serve this dish. Complete steps 1-3 above and then put the Mushrooms in a cast iron skillet. Place the skillet in a preheated (350 degrees F / 180 degrees C) pellet smoker. Smoke for 10 minutes and then add 2 tbsp of butter along with 1 tbsp minced garlic (optional) and salt and pepper. Reduce the heat down to 250 degrees F / 120 degrees C and smoke for another 20 minutes. Stir the Mushrooms, then serve.

Portobello Mushrooms can also be fried. What is the best way to fry Portobello Mushrooms? Good question – they should be sautéed, which is a kinder approach than frying. Melt 1 tbsp of butter in a skillet and over a medium heat, sauté the cleaned Mushrooms (either whole or sliced). When they darken and Mushroom juice has been released, (10-15 minutes) then they are ready. You can keep sautéing them, to allow the juice to slowly evaporate, producing a Mushroom infused butter. I like to serve the Mushrooms and spoon this butter over them.

Stuffed Portobello Mushrooms in the Air Fryer

Portobello Mushrooms are the ideal Mushroom to stuff. The removal of the gills provides a little real estate for all sorts of stuffing goodies!

Mix stuffing in a bowl and evenly distribute between both Mushrooms, pushing the stuffing gently into the Mushroom caps. Brush with 1 tbsp olive oil. Continue to prepare the Mushrooms according to the Instructions above. Here are some ideas for Stuffed Portobello Mushrooms:

Salmon Stuffed Portobello Mushrooms (dairy free)

3 tbsp cooked salmon (use leftover salmon or canned salmon) OR smoked salmon, 1 tbsp mayonnaise, 2 tbsp breadcrumbs, 1 tsp fresh parsley or dill, ½ tsp garlic powder, salt and pepper. Brush with 1 tbsp olive oil.

Sausage, Spinach and Cream Cheese Stuffed Portobello Mushrooms (gluten free)

2 tbsp cooked sausage (Italian, hot, breakfast links, smoked), 2 tbsp frozen, drained spinach, 1 tbsp cream cheese, 1 tbsp grated parmesan, salt and pepper. Brush with 1 tbsp olive oil.

Wild Rice Stuffed Portobello Mushrooms (vegan, gluten free)

4 tbsp cooked wild rice, 2 tbsp finely diced red bell pepper, 1 tbsp sliced green onions, 2 tbsp vegan mayo, salt and pepper. Brush with 1 tbsp olive oil. This is a great option to as a vegan entree.

Shredded or Ground Beef Stuffed Portobello Mushrooms (gluten free)

4 tbsp cooked shredded or ground beef, 2 tbsp grated cheddar cheese, 1 tbsp sliced green onions, salt and pepper. Brush with 1 tbsp olive oil.

Chorizo Stuffed Portobello Mushrooms

4 tbsp cooked Chorizo sausage (or use cooked ground pork and add some of my homemade Chorizo Seasoning), 1 tbsp breadcrumbs, 2 tbsp of either Monterey Jack cheese, Mexican blend cheese or Queso Fresco. Brush with 1 tbsp olive oil.

Tofu Stuffed Portobello Mushrooms (vegan, gluten free)

6 tbsp firm tofu, 1 tbsp olive oil, 1 tbsp fresh lemon juice, zest of half a lemon, 1 garlic clove. Put everything in a small food processor to blend and create a smooth filling (stuffing) for the Mushroom caps. Brush with 1 tbsp olive oil.

Shrimp Stuffed Portobello Mushrooms (gluten free)

4 tbsp of cooked diced shrimp, 1 tbsp cooked chopped bacon bits, 1 tbsp cream cheese, 1 tbsp grated cheese (your choice), salt and pepper. Mix well and fill the Mushroom caps. Brush with 1 tbsp olive oil.

Caprese Stuffed Portobello Mushrooms (gluten free)

3 tbsp of diced tomatoes (Roma, beefsteak or cherry tomatoes are good options,) 3 tbsp chopped mozzarella (little Bocconcini balls are ideal, cut into quarters), 1 tsp of balsamic vinegar, 2 tsp shredded fresh basil (one for the stuffing and the other tsp as a garnish.) Brush with 1 tbsp olive oil.

Pizza Portobello Mushrooms (gluten free)

2 tbsp of diced tomatoes (Roma, beefsteak or cherry tomatoes are good options,) 2 tbsp pizza (or thick marinara) sauce, 2 tbsp grated mozzarella cheese, ½ tsp dried oregano, 8 mini slices of pepperoni. Layer the sauce on the Mushroom cap, then the fresh tomatoes, mozzarella, oregano, salt and pepper, and lastly pepperoni. Brush with 1 tbsp olive oil.

Storage of Simple Air Fryer Portobello Mushrooms

Refrigerator Air Fried Portobello Mushrooms for up to 3 days in an airtight container. Reheat in the Air Fryer for 1 minute at 350 degrees F / 180 degrees C. The USDA does not give a specific internal temperature Mushrooms need to reach.

Can you freeze Portobello Mushrooms?

The answer depends on whether the Portobello Mushrooms have been Air Fried (or cooked another way) or not. Raw Mushrooms do not freeze well, they become rubbery when defrosted and that texture is hard to get past. If the Portobello Mushrooms are first Air Fried, then some of the Mushroom moisture is lost, allowing the Mushrooms to retain an acceptable texture and mouth feel.

Freeze Air Fried Portobello Mushrooms for up to 3 months in an air tight container. Defrost overnight in the refrigerator and then reheat in the Air Fryer – 3-4 minutes at 350 degrees F / 180 degrees C.

What to Serve with Portobello Mushrooms?

Air Fried Portobello Mushrooms have a steak like flavor and quality. Treat them as an entree and serve them with either couscous, polenta, or savory rice, and sautéed asparagus or garlic roasted green beans.

Or use them as a side dish, they make a great accompaniment to Sous Vide Flank Steak.

Let’s not forget to include them at brunch along with an Avocado Bagel.

Insert them into a Black and Blue Burger to add some tangy sweetness and make it even more special.

Got Questions?

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